You’ve Got Questions, We’ve Got Answers.
Below you will find answers for general questions as well as answers about our CVap® and Collectramatic® products. Still can’t find what you’re looking for? Contact our Customer Care Team for further assistance.
We recommend using the cleaning product Citranox. Please refer to your Owners manual or our website for cleaning procedures.
Winston Foodservice sells our products through an international network of foodservice reps and dealers. To start the process, its best our regional sales manager reach out and discuss the option that is best for your specific application. Please contact our Customer Care team or by phone to align with the appropriate person.
CVap® Holding and Cooking Cabinet FAQs
If you’re interested in purchasing CVap® we would like our sales district manager and our reps to reach out to you to discuss CVap® and the best options for your production. Please contact our Customer Care team via email or phone to help get you in contact with our sales representatives.
Cvap® represents controlled vapor technology.
To understand controlled vapor technology, it’s necessary to know the following:
- Most food products are principally water.
- Moisture content varies from product to product.
- Meat up to 84% Moisture Content
- Vegetables up to 93% Moisture Content
- Fruits up to 91% Moisture Content
- Heating foods causes evaporation.
- Evaporation of moisture from food causes the product to become dry, hard and unmarketable.
- Evaporation causes product loss (shrinkage), cooling, and shorter shelf life.
CVap® technology controls evaporation by precisely matching the cabinet’s vapor pressure to the vapor pressure of the food, while holding foods at safe serving temperatures. CVap® holding cabinets are the only holding or warming cabinets that can control food vapor pressure.
A food’s specific vapor pressure is determined by the food’s temperature. If the food’s vapor pressure is higher than the surrounding vapor pressure, it loses valuable moisture to the environment. The resulting evaporation cools the product.
If the food’s vapor pressure is lower, it absorbs moisture and its temperature rises. When vapor pressures are the same, equilibrium is established. The food neither
absorbs nor releases moisture, and the temperature remains constant.
Relative humidity does not control food temperature. Food temperature is directly controlled by the temperature of the vapor within the food chamber. Unlike systems that only control relative humidity, Controlled Vapor Technology heats water vapor to a precise temperature, and pairs this heated vapor with dry air heat. Food temperature automatically equalizes to the set vapor temperature, while the air heat maintains food texture at the moist or crisp level desired.
Vapor is the gas generated by water. Vapor concentration increases as water (or moisture) is heated.
Steam is the vapor that occurs when water is heated to the boiling point (212°F (100°C)). Steam becomes visible when the gas or vapor from boiling water condenses in the air.
Humidity is the amount of water vapor in the air. When air holds as much moisture as possible at a certain temperature, it is said to be at saturation. That’s why when the meteorologist says “relative humidity,” she is comparing the amount of water vapor in the air relative to the amount required for saturation. The higher the air temperature, the more moisture air can hold.
A CVap® holding cabinet is much more than a simple warmer. It is radically different than what most operators think of as a warmer. Rather than using dry heat alone or adding a small amount of heated water to produce humidity, CVap® holding cabinets fill the food chamber with moist heat to maintain food temperature, and pair that moist heat with a dry air heat to control food moisture evaporation and maintain desired texture. This allows operators to hold food at a desired internal temperature while maintaining food texture at the exact crisp or moist level needed. Precisely controlling food temperature and food texture through this differential control is critical to serve menu items at a “just cooked quality.”
CVap® holding cabinets can precisely control food temperature up to 180˚F (82˚C). It is possible to get the actual cabinet temperature (or differential) higher. If both the food temperature and food texture settings are turned all the way to maximum, the cabinet will reach an actual temperature of approximately 250˚F (121˚C). This setting would only be appropriate for foods that need to be held with a very crisp texture, and for a limited time.
Winston warrants all CVap® holding cabinets with a one-year limited warranty (excluding gaskets, lamps, hoses, power cords, glass panels, and evaporators). The operator will need to exercise reasonable use and care to maintain warranty. An optional extended warranty is available for purchase, if desired.
Winston’s CVap® holding cabinets are completely American-made, and are designed and built at our Louisville, Kentucky facility. Each features high grade stainless steel and full insulation on top, sides and doors. Our controls are rigorously tested, and are plug and play. CVap® cabinets have full perimeter door gaskets, magnetic door handles, lift-off field-reversible doors, removable side racks, and digital readout for water (food) temperature. Some models include a radial fan for improved food quality with frequent door openings.
Generally, CVap® cabinets do not require a vent hood. However, it is advisable to check with your local health department and fire marshal for the requirements specific to your location.
Increased food quality – Food held in CVap® holding cabinets provides optimal quality characteristics; hotter food temperature, higher yield, increased quality. CVap® cabinets keep food a just-cooked quality for an extended time.
Maintain precise food temperature – The CVap® process controls food temperature precisely, keeping temperatures safely out of the Danger Zone when used and programmed properly. CVap® holding cabinets can also facilitate your efforts to document and monitor food safety plans based on HACCP principles.
Increased yield/decreased food cost – CVap® technology locks in the moisture of menu items from the start of the holding cycle. Items needing texture development will evaporate moisture from their exterior first, while maintaining the juiciness inside. This process extends hold times and provides more time for your staff to deal with other tasks. Excess food items can be held without degradation until ready to serve, which decreases food costs.
At Winston, we pride ourselves in building some of the most energy efficient cabinets you can get. We’ve developed a testing procedure to determine an energy usage standard for holding equipment. This test calculates the Green Culinary Ratio (GCR) of different holding cabinet technologies. Basically, GCR measures how many watts a cabinet consumes to maintain a pound of food at a safe temperature for one hour. The lower the GCR number, the more efficient the cabinet. CVap® cabinets were measured to be as low as 2.39 GCR. This compares to ratios as high as 7.24 for non-humidified technology cabinets. Simply put, CVap® holding technology consumes less energy to maintain temperature in a given amount of food than many other technologies.
Many manufacturers utilize simple thermostatic controls. Winston doesn’t. Instead we build our own solid-state controls, which are far superior to thermostatic controls. Benefits include:
- Precision. Solid-state controls offer better temperature precision, averaging 2 to 3°F variation in air temperature, versus up to 10°F variation in thermostatic controls.
- Durability. Solid-state controls can last over five years; thermostatic controls generally last about two years.
- Lower Maintenance Costs. Solid-state controls are plug and play. If the control fails, the control module can easily be removed and replaced. Down time is minimal. Service, if required, is also minimal. On the other hand, thermostat units need service and replacement of out-sourced parts. Decreased service life and expense of replacements parts mean greater cost over the life of the cabinet.
Collectramatic® Fryer FAQs
Yes, it can. Many operators didn’t believe that at first. However, when they saw Winston’s test results, they had to try it for themselves.
When Colonel Harland Sanders founded KFC back in the fifties, the raw chicken product was a lot different. In those days, it took 16 weeks to raise a bird to full maturity. It ran loose on a farm and was tough. Therefore, it took a much higher temperature and pressure to fully cook and tenderize it.
Today’s chickens reach maturity in only six weeks and there is not as much difference between the dark and light meat. Realizing this, Winston researchers began experimenting with lower pressure and temperature frying.
Winston Industries invested over three years of research and development in the VLP/T (Very Low Pressure/Temperature Fryer). Once the technology was established, we spent months cooking chicken at different times and temperatures.
Blind taste tests were conducted. Results were tallied and adjustments made. Taste tests were repeated and more adjustments made until it there was no discernable difference between chicken cooked in our standard high pressure, high temperature fryer and the VLP/T.
Then we had to demonstrate it to KFC and convince them to conduct their own laboratory tests. Once KFC completed their tests, they were convinced and realized Henny Penny would need to use the same technology.
It is actually much simpler. Since the VLP/T operates at only one time and temperature, it can be programmed in about less than a minute.
- Ours is much less expensive.
- The VLP/T has just three moving parts. Henny Penny has over 100.
- Ours uses less shortening than the Henny Penny.
- Ours only requires one filter for every three fryers. Henny Penny’s filters are built-in, so you pay for unnecessary filters.
- Winston Industries invented and perfected the process for cooking at low temperature. You’re getting the genuine article, and all the expertise that goes with it. We understand the technology better than anyone.
There are many reasons to convert to VLP/T. The most compelling are:
Longer shortening life
- Because of the lower operating temperature, shortening life is increased by 25-33%*
Four rounds per hour rather than three
- Since there is no recovery time between rounds, another load of chicken can be loaded without waiting. Four rounds per hour instead three will allow you to cook the same amount of chicken with three VLP/T fryers that requires four full-pressure fryers.
Lower maintenance costs
- Fewer moving parts, and no vent solenoid, mean maintenance costs should be lower.
Lower utility costs
- There is a utility saving of 5% due to the lower operating temperature. *
Simple to operate
- Since each program operates at one time and temperature, the control can be programmed in a few seconds. Then just select the program, drop the chicken, close the lid, and press start.
- The inherent risks of standard high-pressure frying are virtually eliminated. The heaters shut off one minute before completion of the cooking cycle, which causes the pressure to drop. When the lid is opened, the small amount of remaining pressure is released harmlessly through the lid valve.
Extend the life of the fryer
- Because the fryer is operating at greatly reduced temperature and pressure, the wear and tear will decrease significantly thus extending the useful life of the fryer.
*These figures were determined through cooking trials in KFC test kitchens.